Korean Paengi Beoseot Jeon (Enoki Pancake)
Quick answer
- Total time
- 27 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Enoki pulled apart strand by strand and only filmed with batter fry into a loose, lacy round, crisp as tempura at the rim and chewy in the middle.
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A dip of soy sauce with vinegar and a pinch of chili flakes comes with it.
Ingredients
Instructions
- 1
Trim 2 cm from the base of 200 g enoki mushrooms, then cut the length in half.
Gently separate the attached strands with your fingers so there are no thick clumps that will stay undercooked.
- 2
Slice 20 g scallion into small rounds.
Whisk 70 g Korean pancake mix, 1 egg, 90 ml water, and 0.2 tsp salt until no dry pockets remain and the batter looks thin enough to coat lightly.
- 3
Add the enoki and scallion to the batter, then lift and turn the mixture from the bottom with chopsticks.
Stop when each strand is lightly coated and there is no heavy pool of batter sitting underneath.
- 4
Preheat a pan over medium-low heat for 1 minute, add 2 tbsp neutral oil, and spread the mixture thinly.
Open any thick spots with chopsticks so the pancake is about 18 cm wide.
- 5
Cook uncovered for 3 minutes, then flip when the edges look golden and firm.
If the oil smokes or the surface darkens too fast, lower the heat and cook the second side for 2 1/2 to 3 minutes.
- 6
Mix 1 tbsp soy sauce, 1 tsp vinegar, and 1/4 tsp Korean chili flakes in a small dish.
Cut the pancake while hot and serve immediately, when the edges are crisp and the center is still chewy.
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